CN114009832A - Preparation method of polyphenol nanoliposome-polysaccharide complex and application of polyphenol nanoliposome-polysaccharide complex in cigarettes - Google Patents
Preparation method of polyphenol nanoliposome-polysaccharide complex and application of polyphenol nanoliposome-polysaccharide complex in cigarettes Download PDFInfo
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- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 91
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 91
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 52
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 52
- 235000019504 cigarettes Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 29
- 150000004676 glycans Chemical class 0.000 claims abstract description 25
- 239000002502 liposome Substances 0.000 claims abstract description 25
- 239000000126 substance Substances 0.000 claims abstract description 19
- 230000036571 hydration Effects 0.000 claims description 34
- 238000006703 hydration reaction Methods 0.000 claims description 34
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 17
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 claims description 12
- 239000000725 suspension Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000008055 phosphate buffer solution Substances 0.000 claims description 9
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 8
- 150000001720 carbohydrates Chemical class 0.000 claims description 8
- 235000019441 ethanol Nutrition 0.000 claims description 8
- 238000001704 evaporation Methods 0.000 claims description 8
- 235000010445 lecithin Nutrition 0.000 claims description 8
- 229940067606 lecithin Drugs 0.000 claims description 8
- 239000000787 lecithin Substances 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- 230000007794 irritation Effects 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 235000012000 cholesterol Nutrition 0.000 claims description 6
- 230000008020 evaporation Effects 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 6
- 230000001953 sensory effect Effects 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 5
- 229920000053 polysorbate 80 Polymers 0.000 claims description 5
- 239000000779 smoke Substances 0.000 claims description 5
- 238000011156 evaluation Methods 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 150000001719 carbohydrate derivatives Chemical class 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 230000003749 cleanliness Effects 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 150000002772 monosaccharides Chemical class 0.000 claims description 3
- 239000013618 particulate matter Substances 0.000 claims description 3
- 238000002604 ultrasonography Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims description 2
- 239000002244 precipitate Substances 0.000 claims description 2
- 238000012545 processing Methods 0.000 claims description 2
- 238000000527 sonication Methods 0.000 claims description 2
- 238000000967 suction filtration Methods 0.000 claims description 2
- 230000000887 hydrating effect Effects 0.000 claims 1
- 230000014759 maintenance of location Effects 0.000 abstract description 16
- 230000000694 effects Effects 0.000 abstract description 12
- 230000002195 synergetic effect Effects 0.000 abstract description 4
- 238000013270 controlled release Methods 0.000 abstract description 3
- 238000011160 research Methods 0.000 abstract description 3
- 230000000391 smoking effect Effects 0.000 abstract description 3
- -1 polysaccharide compound Chemical class 0.000 abstract description 2
- 238000005538 encapsulation Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 150000002989 phenols Chemical class 0.000 description 6
- 150000003904 phospholipids Chemical class 0.000 description 6
- 244000119298 Emblica officinalis Species 0.000 description 5
- 235000015489 Emblica officinalis Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 230000003020 moisturizing effect Effects 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 241000208125 Nicotiana Species 0.000 description 2
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000007704 transition Effects 0.000 description 2
- 241001130943 Phyllanthus <Aves> Species 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N benzo-alpha-pyrone Natural products C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 235000001671 coumarin Nutrition 0.000 description 1
- 150000004775 coumarins Chemical class 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 229920001002 functional polymer Polymers 0.000 description 1
- 239000003906 humectant Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 150000005692 lignans Chemical class 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 235000009048 phenolic acids Nutrition 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000002861 polymer material Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 150000001629 stilbenes Chemical class 0.000 description 1
- 235000021286 stilbenes Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
- A24D3/00—Tobacco smoke filters, e.g. filter-tips, filtering inserts; Filters specially adapted for simulated smoking devices; Mouthpieces for cigars or cigarettes
- A24D3/04—Tobacco smoke filters characterised by their shape or structure
- A24D3/048—Tobacco smoke filters characterised by their shape or structure containing additives
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
Landscapes
- Medicinal Preparation (AREA)
Abstract
The invention discloses a preparation method of polyphenol nanoliposome-polysaccharide complex and application thereof in cigarettes, wherein the invention fully considers the functionality of polyphenol nanoliposome and the excellent moisture retention property of polysaccharide substance, on the basis of completing the preparation of polyphenol nanoliposome, the polyphenol nanoliposome and polysaccharide substance are combined by ultrasonic treatment, the prepared substance not only retains the functional property of polyphenol nanoliposome, but also can realize the protection and controlled release of polyphenol substance, and simultaneously carries the polysaccharide substance, thereby increasing the moisture retention function and fully playing the synergistic effect. The prepared polyphenol nano liposome and polysaccharide compound is applied to the field of cigarettes, and researches show that the overall smoking quality and the moisture retention performance of cigarette products are obviously improved. Compared with the prior art, the invention is easy to realize and has obvious application effect.
Description
Technical Field
The invention belongs to the field of application of tobacco industry, and particularly relates to a preparation method of a polyphenol nanoliposome-polysaccharide complex and application of the polyphenol nanoliposome-polysaccharide complex in cigarettes.
Background
The nano liposome is used as a carrier, and has wide application in the fields of food and medicine due to the special structure, good dispersibility and safety in water and good protection and controlled release effects on embedded substances, wherein phenolic compounds are important aroma components, natural phenolic compounds are the most abundant secondary metabolites in plants, and mainly comprise simple phenols, phenolic acids, coumarins, lignans, flavonoids, stilbenes, tannins and the like. The phenolic compound has strong antioxidation and free radical scavenging capability due to the fact that the molecular structure of the phenolic compound contains a plurality of hydroxyl groups, and the natural plant phenolic compound is widely applied to a plurality of fields of pharmacy, food, biochemistry, daily chemicals, fine chemistry industry, nutrition, plant protection, functional polymer materials and the like. The polysaccharide is used as a common humectant, has obvious effect on improving the moisture retention effect of cigarettes, is widely applied to the field of moisture retention of cigarettes,
however, in actual work, a great deal of research shows that the market demands cigarette products are diversified, and the demands of consumers on cigarette products with outstanding aroma, excellent moisture retention performance and good sensory experience are more and more outstanding.
Therefore, it is necessary to develop a polyphenol nanoliposome-polysaccharide complex and apply the complex to improve the overall quality of cigarettes. Further, the development of a polyphenol nanoliposome-polysaccharide complex has faced various difficulties. For example, how are polyphenol nanoliposome-polysaccharide complexes complexed with each other? What kind of preparation method is selected to prepare the polyphenol nanoliposome for compounding with polysaccharide? Which polyphenol and which polysaccharide are selected? And preparation method of the compounding process? And the like, are required to be solved.
The present invention has been made to solve the above problems.
Disclosure of Invention
The invention develops a polyphenol nanoliposome-polysaccharide compound in a targeted manner, applies the polyphenol nanoliposome-polysaccharide compound to the field of cigarettes, fully utilizes the advantages of polyphenol nanoliposome and polysaccharide, simultaneously exerts the synergistic effect thereof, greatly improves the moisture retention performance, well improves the taste of cigarette products on the premise of keeping proper moisture, and simultaneously stable polyphenol nanoliposome not only can slowly release specific embedded substances, but also can improve the moisture retention performance of cigarettes to a certain extent by the moisture contained in the liposome. The method avoids the simple compounding of two substances, only produces the result of effect superposition, and even causes the two substances not to be well compounded because of the limitation of the preparation method, thereby having the mutual masking of the performances.
The invention provides a preparation method of a polyphenol nanoliposome-polysaccharide complex, which comprises the following steps:
(1) adding polyphenol into a phosphate buffer solution to prepare a polyphenol phosphate buffer solution, adding tween 80 into the polyphenol phosphate buffer solution, stirring, dispersing, homogenizing and emulsifying to obtain a first mixture;
the polyphenol can be natural plant extracts, and can also be other polyphenol substances meeting the requirements of food additives.
(2) Injecting an ethanol solution of cholesterol and lecithin into the first mixture obtained in the step (1) by adopting an ethanol injection-ultrasonic method, and carrying out hydration for a certain time at a certain temperature to obtain a second mixture;
(3) processing the second mixture obtained in the step (2) by adopting a reduced pressure evaporation method to obtain polyphenol nano liposome suspension;
(4) treating the polyphenol nanoliposome suspension obtained in the step (3) by adopting ultrasound; the purpose of ultrasonic treatment in the step is to reduce and adjust the particle size of the polyphenol nanoliposome to ensure that the polyphenol nanoliposome with uniform size is obtained, the particle size of the polyphenol nanoliposome after ultrasonic treatment is 150-200nm, and the polyphenol nanoliposome after ultrasonic treatment is compounded with polysaccharide, so that the synergistic effect of the polyphenol nanoliposome and the polysaccharide can be better played, and the moisture retention performance is greatly improved.
(5) And (4) weighing the saccharides and the polyphenol nanoliposome suspension subjected to ultrasonic treatment in the step (4), adding distilled water into the saccharides and the polyphenol nanoliposome suspension, and mixing and dissolving to obtain a third mixture.
The carbohydrate materials described herein include, but are not limited to, monosaccharides, polysaccharides, and carbohydrate derivatives
(6) And (3) placing the third mixture obtained in the step (5) in an ultrasonic reaction container, carrying out ultrasonic treatment, adding absolute ethyl alcohol into the third mixture after ultrasonic treatment, standing, carrying out suction filtration, and freeze-drying the filtered precipitate to obtain the polyphenol nanoliposome-polysaccharide complex.
Preferably, in the step (1), the dosage of the polyphenol is 10-30mg, the ionic strength of phosphate buffer solution PBS is selected to be 0.01-0.07mol/L, and the dosage of the Tween 80 is 2-6 mg; the stirring temperature is controlled to be 25-35 ℃.
Preferably, in the step (2), the mass ratio of the cholesterol to the lecithin is (5-4): (2-1), the hydration temperature is 50 ℃, and the hydration time is more than 30 min. The hydration temperature and time are also critical, the preparation of the liposome needs to control the hydration temperature to be higher than the phase transition temperature of the phospholipid, so that the phospholipid can be uniformly dispersed in the aqueous solution, and the encapsulation efficiency of the liposome is obviously reduced under the hydration temperature condition of higher than 70 ℃. The present invention defines the hydration temperature as 50 c, considering that phospholipids are oxidized at higher temperatures during the preparation process.
The formation of the polyphenol liposome needs a certain hydration time to ensure that the hydration time is too short, the hydration is incomplete, and a large amount of ethanol in the system is remained; however, too long a hydration time will accelerate the oxidation of lecithin. In addition, the hydration time is too short, the prepared liposome has poor encapsulation effect, the encapsulation efficiency is gradually improved along with the prolonging of the hydration time, and the liposome can basically keep stable after more than 30 min. The higher the encapsulation rate of the polyphenol liposome, the better the moisturizing performance improving effect of the compound after the polyphenol liposome is compounded with the polysaccharide, so that the hydration time is limited to be more than 30 min.
Preferably, in the step (3), the reduced pressure evaporation temperature is 30-45 ℃, and the reduced pressure evaporation time is 13-15 min.
Preferably, in the step (4), the particle size of the polyphenol nanoliposome after ultrasonic treatment is 150-200 nm; the ultrasonic power is 300-500W, the time is 4min, 1s is on, and 1s is off.
Preferably, in the step (5), the mass ratio of the carbohydrate to the polyphenol nanoliposome suspension subjected to ultrasonic treatment in the step (4) is 5: 3-5: 4; the saccharide substance comprises monosaccharide, polysaccharide or saccharide derivative; in the step (5), the third mixture is 10-20g/L solution.
Preferably, in the step (6), the concentration of the absolute ethyl alcohol is 70%; standing for 1-3 h; the filter membrane is a 0.45 mu m water membrane; the sonication conditions were as follows: the treatment time is 10-60min, and the treatment intensity is 100-2The treatment temperature is 25-30 ℃.
In a second aspect of the present invention, an application of the polyphenol nanoliposome-polysaccharide complex prepared by the preparation method of the first aspect of the present invention in cigarettes is provided.
Preferably, the polyphenol nanoliposome-polysaccharide complex prepared by the preparation method of the first aspect of the invention is added into cigarette filter materials according to the proportion of 2% -6%.
Preferably, the method for evaluating the cigarette added with the polyphenol nanoliposome-polysaccharide complex prepared by the preparation method of the first aspect of the invention comprises the following steps:
taking a cigarette sample added with the polyphenol nanoliposome-polysaccharide complex prepared by the preparation method of the first aspect of the invention, and placing the cigarette sample in a constant temperature and humidity box with the temperature of 22 +/-1 ℃ and the relative humidity of 50 +/-2% for balancing for 12 hours;
firstly, measuring the moisture in the total particulate matter of the cigarette sample by adopting a GB/T23203.1-2008 method;
then, carrying out sensory evaluation on the cigarette sample, mainly investigating three aspects of aroma, smoke and taste characteristics, wherein the three aspects comprise 10 indexes of aroma quality, aroma quantity, offensive odor, concentration, strength, fineness, irritation, dry feeling, cleanliness and sweet return; the scoring values of the 10 quality detection indexes are respectively as follows: 0-10 minutes of fragrance quality, 0-10 minutes of fragrance amount, 0-10 minutes of miscellaneous gas, 0-10 minutes of concentration, 0-10 minutes of strength, 0-10 minutes of fineness, 0-10 minutes of irritation, 0-10 minutes of dry feeling, 0-10 minutes of cleanness degree and 0-10 minutes of rewweet.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention fully considers the functionality of the polyphenol nanoliposome and the excellent moisture retention property of polysaccharide substances, combines the polyphenol nanoliposome and the polysaccharide substances by an ultrasonic treatment method on the basis of completing the preparation of the polyphenol nanoliposome, and the prepared substance not only retains the functional property of the polyphenol nanoliposome, but also can realize the protection and the controlled release of the polyphenol substances, and simultaneously carries the polysaccharide substances, thereby increasing the moisture retention function of the polyphenol nanoliposome.
2. In the preparation process of the polyphenol nanoliposome, the prepared polyphenol nanoliposome suspension is subjected to ultrasonic treatment firstly, and then is compounded with polysaccharide, the purpose of the ultrasonic treatment in the step is to reduce and adjust the particle size of the polyphenol nanoliposome so as to ensure that the polyphenol nanoliposome with uniform size is obtained, the particle size of the polyphenol nanoliposome subjected to ultrasonic treatment is 150-200nm, and the polyphenol nanoliposome subjected to ultrasonic treatment is compounded with the polysaccharide, so that the synergistic effect of the polyphenol nanoliposome and the polysaccharide can be better exerted, and the moisture retention performance is greatly improved.
3. In the preparation process of the polyphenol nano liposome, the hydration temperature and the hydration time are also particularly critical, the preparation of the liposome needs to control the hydration temperature to be higher than the phase transition temperature of phospholipid, so that the phospholipid can be uniformly dispersed in an aqueous solution, and the entrapment rate of the liposome is obviously reduced under the condition of the hydration temperature higher than 70 ℃. The present invention defines the hydration temperature as 50 c, considering that phospholipids are oxidized at higher temperatures during the preparation process.
The formation of the polyphenol liposome needs a certain hydration time to ensure that the hydration time is too short, the hydration is incomplete, and a large amount of ethanol in the system is remained; however, too long a hydration time will accelerate the oxidation of lecithin. In addition, the hydration time is too short, the prepared liposome has poor encapsulation effect, the encapsulation efficiency is gradually improved along with the prolonging of the hydration time, and the liposome can basically keep stable after more than 30 min. The higher the encapsulation rate of the polyphenol liposome, the better the moisturizing performance improving effect of the compound after the polyphenol liposome is compounded with the polysaccharide, so that the hydration time is limited to be more than 30 min.
4. After the prepared polyphenol nanoliposome and polysaccharide are mixed, ultrasonic treatment is needed, and the purpose of ultrasonic treatment in the step is to make the system more uniform and carry out ultrasonic treatment with certain intensity.
5. The prepared polyphenol nano liposome and polysaccharide compound is applied to the field of cigarettes, and researches show that the overall smoking quality and the moisture retention performance of cigarette products are obviously improved. Compared with the prior art, the invention is easy to realize and has obvious application effect.
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Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Examples
(1) The prepared phyllanthus emblica polyphenol phosphate buffer solution is used as a raw material, and is dispersed, homogenized and emulsified at a high speed by tween 80. The polyphenol dosage is 15mg, the ionic strength of PBS is selected to be 0.03mol/L, and the temperature is controlled to be 45 ℃.
(2) Injecting ethanol solution of cholesterol and lecithin into the mixture obtained in the step (1) by adopting an ethanol injection-ultrasonic method. The mass ratio of the cholesterol to the lecithin is 5: 2, the hydration time is 30 min.
(3) And (3) treating the (2) by adopting reduced pressure evaporation. The reduced pressure evaporation temperature is 40 deg.C, and the time is 14 min.
(4) And (3) treating the nanoliposome with ultrasound to obtain the nanoliposome with smaller particle size. The ultrasonic power is 350W, the time is 4min, the switch is on for 1s, and the switch is off for 1 s.
(5) Weighing 15g of algal polysaccharide and 10g of the nano liposome prepared in the step (4), dissolving the algal polysaccharide and the nano liposome in distilled water, and adding 50mL of 70% absolute ethyl alcohol.
(6) Placing 30mL of the solution obtained in step (5) in an ultrasonic reaction container, wherein the ultrasonic treatment conditions are as follows: the treatment time is 20min, and the treatment intensity is 150W/cm2The treatment temperature was 15 ℃. Standing for 12h, treating with 0.45 μm water film, and lyophilizing.
(7) Adding the substances in the step (6) into the cigarette filter material according to the proportion of 4%, and preparing a plurality of samples.
(8) And (4) taking the sample prepared in the step (7), and placing the sample in a constant temperature and humidity box with the temperature of 22 +/-1 ℃ and the relative humidity of 50 +/-2% for balancing for 12 hours.
(9) And (3) measuring the water content in the total particle phase of the sample in the step (8) by using a GB/T23203.1-2008 method.
(10) Sensory evaluation is carried out on the sample prepared in the step (9), three aspects of aroma, smoke and taste characteristics are mainly considered, and 10 indexes of aroma quality, aroma quantity, miscellaneous gas, concentration, strength, fineness, irritation, dry feeling, cleanliness and sweet return are included; the scoring values of the 10 quality detection indexes are respectively as follows: 0-10 minutes of fragrance quality, 0-10 minutes of fragrance amount, 0-10 minutes of miscellaneous gas, 0-10 minutes of concentration, 0-10 minutes of strength, 0-10 minutes of fineness, 0-10 minutes of irritation, 0-10 minutes of dry feeling, 0-10 minutes of cleanness degree and 0-10 minutes of rewweet.
Comparative example 1
The same brands of cigarettes without the polyphenol nanoliposome-polysaccharide complex are used as comparison samples, and the moisture retention performance and the sensory quality of the cigarettes are also tested and evaluated.
Comparative example 2
The ultrasonic treatment in step 6 of the example is omitted, that is, the phyllanthus polyphenol nanoliposome prepared in step 4 of the example is directly mixed with algal polysaccharide without ultrasonic treatment, and the quality is the same as that of the example 1.
Comparative example 3
The process of preparing the phyllanthus emblica polyphenol nanoliposome in the step 4 in the embodiment does not carry out ultrasonic treatment, and the subsequent steps are the same as the embodiment.
Comparative example 4
The hydration temperature at step 2 in the control example was 70 ℃. Other steps are the same as in the embodiment.
Comparative example 5
The hydration time at step 2 in the control example was 10 min. Other steps are the same as in the embodiment.
TABLE 1 analysis of water content in total particulate matter of different tobacco samples
As is apparent from Table 1, compared with the comparative example, the moisture content of the smoke is improved by about 10 percent, the moisture retention performance of the cigarette is obviously improved, namely, the hydration temperature and the hydration time are limited in the implementation process, and the moisture retention performance of the final product is very critical when ultrasonic treatment is carried out in the process of preparing the phyllanthus emblica polyphenol nano liposome. In addition, the sample obtained by directly mixing the algal polysaccharide and the prepared phyllanthus emblica polyphenol nano-liposome without ultrasonic treatment has an unsatisfactory effect.
TABLE 2 sensory evaluation results of the samples
As can be seen from Table 2, the cigarette samples are obviously better than the cigarette reference samples in sense comfort, the directly mixed samples, the phyllanthus emblica polyphenol nanoliposomes without ultrasonic treatment and the reference samples without controlling the hydration temperature and the hydration time have poor application effects, especially in the aspects of aroma characteristics and taste characteristics, the application of the invention in cigarettes plays the roles of sweetening and moisturizing, reducing irritation and softening smoke, and the overall smoking quality and moisturizing performance of cigarette products are obviously improved.
Claims (10)
1. A preparation method of polyphenol nanoliposome-polysaccharide complex is characterized by comprising the following steps:
(1) adding polyphenol into a phosphate buffer solution to prepare a polyphenol phosphate buffer solution, adding tween 80 into the polyphenol phosphate buffer solution, stirring, dispersing, homogenizing and emulsifying to obtain a first mixture;
(2) injecting ethanol solution of cholesterol and lecithin into the first mixture obtained in the step (1) by adopting an ethanol injection-ultrasonic method, and hydrating for a certain time to obtain a second mixture;
(3) processing the second mixture obtained in the step (2) by adopting a reduced pressure evaporation method to obtain polyphenol nano liposome suspension;
(4) treating the polyphenol nanoliposome suspension obtained in the step (3) by adopting ultrasound;
(5) and (4) weighing the saccharides and the polyphenol nanoliposome suspension subjected to ultrasonic treatment in the step (4), adding distilled water into the saccharides and the polyphenol nanoliposome suspension, and mixing and dissolving to obtain a third mixture.
(6) And (3) placing the third mixture obtained in the step (5) in an ultrasonic reaction container, carrying out ultrasonic treatment, adding absolute ethyl alcohol into the third mixture after ultrasonic treatment, standing, carrying out suction filtration, and freeze-drying the filtered precipitate to obtain the polyphenol nanoliposome-polysaccharide complex.
2. The method according to claim 1, wherein in the step (1), the polyphenol is used in an amount of 10 to 30mg, the ionic strength of the phosphate buffer solution is selected to be 0.01 to 0.07mol/L, and the amount of tween 80 is 2 to 6 mg; the stirring temperature is controlled to be 25-35 ℃.
3. The method according to claim 1, wherein in the step (2), the mass ratio of the cholesterol to the lecithin is (5-4): (2-1), water and temperature are 50 ℃, and hydration time is more than 30 min.
4. The process according to claim 1, wherein in the step (3), the temperature of the evaporation under reduced pressure is 30 to 45 ℃ and the time of the evaporation under reduced pressure is 13 to 15 min.
5. The method as claimed in claim 1, wherein in the step (4), the particle size of the polyphenol nanoliposome after ultrasonic treatment is 150-200 nm; the ultrasonic power is 300-500W, the time is 4min, 1s is on, and 1s is off.
6. The preparation method according to claim 1, wherein in the step (5), the mass ratio of the sugar substance to the polyphenol nanoliposome suspension subjected to ultrasonic treatment in the step (4) is 5: 3-5: 4; the carbohydrate material comprises a monosaccharide, a polysaccharide or a carbohydrate derivative; in the step (5), the third mixture is 10-20g/L solution.
7. The method according to claim 1, wherein in the step (6), the concentration of the absolute ethyl alcohol is 70%; standing for 1-3 h; the filter membrane is a 0.45 mu m water membrane; the sonication conditions were as follows: the treatment time is 10-60min, and the treatment intensity is 100-2The treatment temperature is 25-30 ℃.
8. Use of the polyphenol nanoliposome-polysaccharide complex prepared by the preparation method of any one of claims 1 to 7 in cigarettes.
9. The use according to claim 8, wherein the polyphenol nanoliposome-polysaccharide complex prepared by the preparation method of any one of claims 1 to 7 is added into cigarette filter material according to the proportion of 2% to 6%.
10. The use according to claim 8, wherein the method for evaluating the cigarette added with the polyphenol nanoliposome-polysaccharide complex prepared by the preparation method according to any one of claims 1 to 7 comprises:
taking a cigarette sample added with the polyphenol nanoliposome-polysaccharide complex prepared by the preparation method of any one of claims 1-7, and placing the cigarette sample in a constant temperature and humidity box with the temperature of 22 +/-1 ℃ and the relative humidity of 50 +/-2% for balancing for 12 hours;
firstly, measuring the moisture in the total particulate matter of the cigarette sample by adopting a GB/T23203.1-2008 method;
then, carrying out sensory evaluation on the cigarette sample, mainly investigating three aspects of aroma, smoke and taste characteristics, wherein the three aspects comprise 10 indexes of aroma quality, aroma quantity, offensive odor, concentration, strength, fineness, irritation, dry feeling, cleanliness and sweet return; the scoring values of the 10 quality detection indexes are respectively as follows: 0-10 minutes of fragrance quality, 0-10 minutes of fragrance amount, 0-10 minutes of miscellaneous gas, 0-10 minutes of concentration, 0-10 minutes of strength, 0-10 minutes of fineness, 0-10 minutes of irritation, 0-10 minutes of dry feeling, 0-10 minutes of cleanness degree and 0-10 minutes of rewweet.
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